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Author Notes: I have recently become obsessed with quinoa. I am constantly searching for new ways to prepare so. So, when I saw the contest ingredient was leeks I thought "why not!". The fennel compliments the leeks with a rich sweetness and the mushrooms add a earthly element as well as provide texture to the dish - Jamie L.

Serves 4

2tablespoons Olive Oil

2tablespoons Butter

1/2 Fennel Bulb, thinly sliced

2 Leeks, sliced and rinsed

3cups Button Mushroom, quartered

1cup Quinoa

2cups Chicken Stock

Melt butter in olive oil in a large sautee pan

Add leeks and fennel to pan. Sprinkle with a pinch of salt

While leeks and fennel are cooking, combine quinoa and chicken stock and cook per package directions

Sautee leeks and fennel over medium high heat until slightly caramelized

Add mushrooms and a pinch of salt

Reduce heat to medium

Sautee mushrooms until tender and brown. Stirring often so leeks and fennel do not burn